Holiday Catalog 2024 - Flipbook - Page 14
FROM THE SOKOL BLOSSER KITCHEN
Snowball cookies
Ingredients
1 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/4 teaspoons kosher salt
2 1/4 cups all-purpose flour
1/2 cup finely chopped toasted nuts (pecans, or hazelnuts)
Preheat oven to 350°F with racks in center and top third positions. Line two baking sheets
with parchment paper and set aside.
Combine butter and 1/2 cup of the sugar in the bowl of a stand mixer fitted with the paddle
attachment. Beat on medium speed until smooth and creamy, about 2 minutes. Add vanilla and
salt, and beat on medium speed until just combined, about 20 seconds.
Reduce mixer speed to low; gradually add flour, beating on low speed and stopping to scrape
down sides of bowl as needed, until dough comes together, about 45 seconds. Add nuts if
using.
Cover bowl, and chill until dough is slightly firmed and cold to the touch, about 30 minutes.
Portion dough using a 1-inch (#60) cookie scoop, and roll into balls. Arrange dough balls at
least 1 inch apart on prepared baking sheets
Bake in preheated oven until dry and set to the touch and bottoms are very lightly golden, 12
to 14 minutes, rotating baking sheets between top and center racks after 7 minutes. Remove
from oven, Let cool on counter on baking sheets for 2 minutes.
Sift remaining 1 cup sugar into a medium-size shallow bowl. Roll warm cookies in sugar until
lightly coated. Transfer cookies to a wire rack, and let cool completely, about 30 minutes. Do
not discard sugar.
Roll cooled cookies in sugar again until fully coated.
